HotteokSweet Filled Pancakes
Yeasted Korean pancakes filled with brown sugar, cinnamon, and walnuts and pan-fried until golden.
Prep
1h 10m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 320gAll-Purpose Flour
- 6gActive Dry Yeast
- 20gWhite Sugar
- 4gSalt
- 220mlWhole Milk (lukewarm)
Frying
- 40mlCanola Oil
Filling
- 120gBrown Sugar
- 4gCinnamon Powder
- 60gWalnuts (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Stir the active dry yeast and white sugar into the lukewarm whole milk and let it stand until foamy.
- 02
Mix the all-purpose flour and salt, add the milk mixture, and work it into a soft dough.
- 03
Cover and let the dough rise until puffy.
- 04
Mix the brown sugar, cinnamon powder, and walnuts.
- 05
Divide the dough into equal pieces, flatten each one, add the filling, and pinch it closed.
- 06
Heat the canola oil in a skillet over medium-low heat. Place a filled ball seam-side down and flatten it into a thick pancake.
- 07
Cook until golden, flip, and cook until the dough is done and the filling is molten.
- 08
Repeat with the remaining pieces, using more of the canola oil as needed, and serve warm.
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